This minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.
I’m typically all about soup throughout the fall, but this year with the warmer weather I simply haven’t had a craving for it. Last week we had a little spurt of cold weather and I got all excited. I immediately took out my crockpot and whipped up a soup.
It’s funny because I actually really dislike cold weather, but if there’s ever I time I can tolerate it, it’s during the holidays. Temps in the high 60s and 70s around Christmas just doesn’t feel right. Plus, with how warm it’s been I feel like we’re going to be dealing with winter weather until late March. Ugh!
Anyhow, enough about the weather. Let’s talk about this soup. It’s loaded with veggies, fiber-rich beans and a lovely Italian flavor. It tastes great the first night, but even better the next. Isn’t that always the case with soup?
I made this last week while my cousin and her family were in town for the evening. I wanted something easy so that I could spend time visiting with her sweet babies rather than cooking in the kitchen. This soup fit the bill. And everyone loved it.
Like most minestrone soups this one is a little brothy, which I like, but it’s nice to have something (like bread or crackers) to dip. Isaac brought home a loaf of crusty bread from Idle Hands Bread and it was perfect! I should also note that I added a hefty squeeze of sriracha into my bowl of soup for some extra heat — I highly recommend it. 🙂
Slow Cooker Minestrone Soup
Ingredients
- 1 Tablespoon olive oil
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 celery hearts, chopped
- 3 cloves garlic, minced
- 1 14-oz can of diced tomatoes
- 1 white potato, peeled and chopped into cubes
- 1/2 head savoy cabbage, thinly sliced
- 2 medium zucchini, chopped into small cubes
- 1 15-oz can garbanzo beans
- 1 15- oz can red kidney beans
- 1 15-oz can white beans
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- 1 rind from 2 oz. of parmesan cheese
- 1 bay leaf
- 2 cups water
- 32 oz container chicken or vegetable stock
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- Freshly grated Parmesan cheese for serving
Instructions
- Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
- Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or potatoes are cooked. Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf. Portion soup into bowls and top with parmesan cheese.
I LOVE this recipe and I love that soup bowl! Where is the soup bowl from, if you don’t mind me asking?
Thank you, Melissa. Funny story about the soup bowl. Isaac had one growing up and loved it, but somehow it got lost or broken. His good friend remembered how much he liked it and ended up finding one at a thrift store in New York for him. I was really excited because I really like vintage dishes. 🙂
If you want more soup bowls like that one then you can get them on Ebay but, boy will they ever get you on shipping. Im going shopping today and will make this tomorrow.
Ebay always kills us on the shipping!! I hope you enjoy the soup!! 🙂
Ahhh I love slow cooker soups, and haven’t had minestrone soup in for-e-verrrrr. Looks and sounds delicious, and adding sriracha is never a bad idea!
Right? I add sriracha to everyTHING! 🙂
It’s definitely been warmer than normal down here in south Louisiana (still wearing t-shirts and shorts!) but I’ve still been craving soup! Also, love that little mug <3
Lots of delicious veggies, and lots of fiber rich beans. I love this soup with it’s packed full combination of goodness. 🙂
I love how colorful this soup is! I also like that no noodles are included. Most minestrone recipes include them and I’m not a fan, but this looks and sounds delicious!
This soup looks so good! I love soup during the cold winter months. It’s the best!
http://www.thesparklingdarling.com
Minestrone is one of my all time favorite soups and I’ve been dying for a killer recipe- consider this one pinned 🙂 It looks delicious!
Thanks Jen. I hope you get a chance to try it. 🙂
ooooo digging this recipe!!! I love myself a good minestrone soup. Such a healthy comfort food style soup. Pinning this for sure!
Added brown rice, amazing! Best meal to come home to after a long day 🙂 thanks!
So glad that you enjoyed it, Rachel!
Should this be Savoy cabbage? I’m unclear about what would be considered savory cabbage?
Yes! Sorry for the confusion. 🙂
Having to do some conversions (I’m in the UK!)
Is it 160ml (2 cups) of water PLUS 1 litre (32oz) of stock?
Was given a slow cooker for Christmas, so I’m new to this!
Looks so yummy, can’t wait to make!
Sorry that you’re having to do the conversions. I hope it turns out to be delicious for you! 🙂
Totally on my grocery list for making this week! I LOVE my slow cooker. I work full-time and it’s only my husband and me now that the children are grown and gone. My enthusiasm for coming home from work and cooking dinner has diminished so the slow cooker is perfect!
What size serving is 1 bowl? Also, when I imported your recipe into MFP it came out to be 446 calories. How did you calculate yours?
I’m not sure how many cups are in a bowl but the recipe should make around 8 servings. I used MFP to calculate the nutrition facts as well. Be sure to check all the ingredients and nutrition facts when you import. I found that sometimes when you import the recipe things can get misinterpreted. Maybe that’s what is causing the discrepancy?
I made this soup 3 times over a two-week period. That’s how much I loved it. It’s now August and I’m still craving this soup. I have to go easy on the salt and ended up adding some balsamic vinegar for flavor. Can’t tell you how much it added to the flavor. Delicious.
Do you know what the sodium content is?